Albóndigas de Pavo en Recado Negro

Experience the vibrant flavors of the Yucatan Peninsula with this traditional dish of turkey meatballs (albóndigas de pavo) simmered in a rich and aromatic recado negro sauce. This delightful recipe involves crafting tender meatballs, some with a surprise egg yolk center, accompanied by succulent chicken pieces in a dark, flavorful broth. Perfect for a hearty main course, this dish is sure to transport your taste buds to the heart of Mexican cuisine.

Ingredients

🫒 3 tablespoons Cooking Oil, soybean oil
🍗 500 g Chicken, in pieces
💧 1 1/2 cups Water, for broth
🧂 10 g Salt, for broth
🌶️ 2 g Pepper, for broth
🧅 1/2 Onion, charred/toasted, for broth
🧄 2 cloves Garlic, charred/toasted, for broth
🌿 1 sprig Epazote
🖤 125 g Recado Negro, for sauce
💧 1 cup Water, for recado negro paste
🦃 250 g Ground Turkey, Molida de pavo
🧂 5 g Salt, for meatballs
🖤 45 g Recado Negro, for meatballs
🥚 3 Hard-boiled Eggs, whites chopped, yolks whole
🧅 1/4 Onion, chopped, for meatballs
💧 1 cup Water, for thickening
🌾 125 g Wheat Flour, Harina de trigo

Instructions

1- Prepare the Broth:

• Heat a small amount of cooking oil in a non-stick pot on a TEKA induction cooktop.
• Add 500g of chicken pieces, searing until lightly browned on all sides.
• Add 1 1/2 cups of water, 10g salt, and 2g of pepper.
• Incorporate 1/2 charred onion, 2 charred garlic cloves, and a sprig of epazote.

2- Make the Sauce:

• In a mixing bowl, combine 125g recado negro with water until a smooth paste forms.
• Pour the paste into the pot, stirring well with the chicken and other ingredients.

3- Prepare the Meatballs:

• In a stainless steel bowl, mix 250g ground turkey, salt, 45g recado negro, chopped egg whites from 3 eggs, and 1/4 chopped onion.
• Form meatballs, placing a whole egg yolk in the center of each.
• Carefully add the meatballs to the simmering sauce.

4- Thicken the Sauce:

• In a separate bowl, whisk 1 cup water and 125g wheat flour until smooth.
• Pour the mixture into the pot, stirring until the sauce thickens.
• Continue simmering until meatballs are cooked through and the desired sauce consistency is reached.

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Equipment: Non-stick pot with dark speckled finish, TEKA induction cooktop, stainless steel tongs, spoon, whisk, and "LE CREUSET" ceramic mixing bowls

Cooking Tips

• Charring Aromatics: Intensifies the flavors, adding smoky notes to the dish.
• Yolk-stuffed Meatballs: Adds a delightful richness and visual appeal.
• Flour Slurry: Ensures a smooth, thick sauce.

#yucatecan #mexican #meatballs #recipesharing #turkey #recadonegro #authenticflavors

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Albóndigas de Pavo en Recado Negro